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茶叶科学 ›› 2006, Vol. 26 ›› Issue (2): 112-116.doi: 10.13305/j.cnki.jts.2006.02.007

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普洱茶的抗氧化酚类化学成分的研究

林智1, 2, 吕海鹏2, 崔文锐1, 折改梅1, 张颖君1, *, 杨崇仁1, *   

  1. 1. 中国科学院昆明植物研究所植物化学与西部植物资源可持续利用国家重点实验室,云南 昆明 650204;
    2. 中国农业科学院茶叶研究所,浙江 杭州 310008
  • 收稿日期:2005-09-05 修回日期:2006-03-24 出版日期:2006-06-25 发布日期:2019-09-10
  • 通讯作者: * 张颖君,E-mail: zhangyj@mail.kib.ac.cn
  • 作者简介:林智(1965- ),男,安徽人,研究员,主要从事茶叶化学和茶叶加工研究。
  • 基金资助:
    国家自然科学基金(30370367)研究内容之一

Study on Antioxidative Polyphenol Compounds in Pu’er Tea

LIN Zhi1, 2, LU Hai-peng2, CUI Wen-rui, SHE Gai-mei1, ZHANG Ying-jun1, *, YANG Chong-ren1, *   

  1. 1. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China;
    2. Tea Research Institute of Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
  • Received:2005-09-05 Revised:2006-03-24 Online:2006-06-25 Published:2019-09-10

摘要: 从云南省双江县勐库产的普洱茶中分离得到11个化合物,分别为:(-)-没食子儿茶素(GC, 1),(-)-表儿茶素(EC, 2),(+)-儿茶素(C, 3),杨梅素(4),没食子酸(5),山奈酚(6),山奈酚-3-O-β-D-葡萄糖甙(7),山奈酚-3-O-芦丁糖甙(8),槲皮素(9),槲皮素-3-O-β-D葡萄糖甙(10)以及2,5-二羟基苯甲酸(11)。其中,化合物6~11为首次从普洱茶中分离得到。DPPH自由基清除活性测试结果表明,化合物2、3、5的活性与阳性对照品抗坏血酸接近。化合物的结构与其活性的关系比较分析表明,简单儿茶素(2,3)和简单酚类化合物(5)的抗氧化活性较高,与阳性对照品抗坏血酸接近;黄酮类化合物(4,6,9)次之,黄酮类配糖体(7,8,10)及化合物11则较差。

关键词: 普洱茶, 酚性成分, 抗氧化

Abstract: Eleven phenolic compounds were isolated from the Pu’er tea, which was produced in the post-fermentated process by using the crude green tea prepared from the leaves of Camellia sinensis var. assamica as raw materials. Their structures were identified as gallocatechin(1), (-)-epicatechin(2), (+)-catechin(3), myricetin(4), gallic acid(5), kaempferol(6), kaempferol-3-O-β-D-glucopyranoside(7), kaempferol-3-O-rutinoside(8), quercetin(9), quercetin-3-O-β-D-glucopyranoside(10), 2,5-dihydroxy-benzoic acid(11). This is the first time that compounds 6~11 were found from Pu’er tea. All of isolated compounds were tested for their antioxidative activities by DPPH radical scavenging assay. It was found that compoundsβ2, 3 and 5 showed antioxidative activity close with that of positive control, L-ascorbic acid, and the flavonoids(5, 6 and 9) are more active than the flavonoid glycosides(7, 8 and 10)and compound 11.

Key words: Camellia sinensis var. assamica, Pu’er tea;, phenolic compounds, antioxidative acticity

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